Korean Beef Skewers with Quick Pickled Daikon and Cucumber
Tender, marinated flank steak grilled on skewers, served with a refreshing and tangy quick pickled daikon and cucumber salad. A light yet satisfying low-carb snack.
Ingredients
- Rice Vinegar0.5 tbsp
- Cucumber31.7 g
- Garlic1 clove
- Green Onion0.7 stalk
- Olive Oil6.3 ml
- Sesame Oil3.3 ml
- Red Pepper Flakes0.2 tsp
- Rice Vinegar0.5 tbsp
- Salt0.2 tsp
- Flank Steak113 g
- Soy Sauce9.7 ml
- Daikon Radish31.7 g
- Ginger0.3 tbsp
- Erythritol0.3 tsp
- Water16.7 ml
- Sesame Seeds0.3 tsp
Instructions
- 1Step 1
1. Prepare the marinade: In a medium bowl, whisk together 1 tablespoon of olive oil, soy sauce, sesame oil, minced garlic, grated ginger, red pepper flakes, and erythritol. Set aside.
- 2Step 2
2. Thinly slice the flank steak against the grain into bite-sized pieces. Add the beef to the marinade, ensuring it's well coated. Marinate at room temperature for at least 15 minutes, or up to 30 minutes for deeper flavor.
- 3Step 3
3. While the beef marinates, prepare the quick pickles: In a separate bowl, combine the rice vinegar, water, and salt. Add the julienned daikon radish and cucumber. Stir to coat and let sit for at least 15 minutes.
- 4Step 4
4. Preheat a grill pan or outdoor grill to medium-high heat. Thread the marinated beef onto skewers, ensuring not to overcrowd them.
- 5Step 5
5. Grill the beef skewers for 2-3 minutes per side, or until cooked to your desired doneness. Be careful not to overcook to keep the beef tender.
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